Three Changes to Make Your French Dip Sandwich Special

French Dip Sandwiches have been around for years. This is a basic sandwich made with roast beef, crusty bread and thin sauce called "juice." However, some restaurants add the onions, green peppers and cheese - changes that are far from the original.Search the Internet and you'll find dozens of recipes for lunch and dinner favorites. Some recipes use leftover meat roast, and others use the cooked meat into a slow cooker. I made these sandwiches the other night and I used leftover meat. Personally, I think the taste of the sandwich has a lot to do with the way the meat season.While the preheated oven I rubbed the meat with olive oil. Then I sprinkled with chopped rosemary, paprika, garlic powder, thyme, pepper and a little salt. With olive oil, season the meat stays. To seal the outside of the meat I cooked at 450 degrees for half an hour. I lowered the heat to 325 and continue cooking until meat thermometer reads 150 degrees - medium rare.Note that when cooking a roast from the oven and continue cooking for a few minutes. I made a thin sauce of water, the mixture of flour and ju sauce. Part of the garrison fell to the bottom of the pan, which adds flavor to the sauce. This sauce has become my sauce later.Rachael Ray has posted a recipe for this favorite sandwich in your website. Instead of salsa, a sauce made with butter, onion, dry sherry (optional) canned beef broth, and a little flour. Georgia Downard A similar recipe is posted on the website of the Food Network. It also uses butter, onion, garlic, beef broth and a little white wine to enhance the flavor.I checked my cookbook collection and I found more recipes, soy sauce they had on them. Since I'm trying to avoid salt I avoided these recipes. As good as all of these recipes are simple, it is often best. There are three things that make my special french dip sandwiches, meat seasoning, toast in advance and make the juice of the remaining sauce. If your mouth is not very tasty, however, it will be when you take your first bite of the sandwich.

Ingredients

• 1 cup leftover gravy (normal or fungus)
• 1 cup water
• Coffee 2 heaping tablespoons juice mixture low salt (available in the soup aisle)
• 1 ciabatta roll per person (white or wheat)
• Soft butter
• 4 thin slices of roast beef per person

MethodIn a small saucepan, combine the sauce remains, the water and mix the juice in general. Cover and cook over medium heat until well. Cut each roll into the middle and both halves butter. Toast rolls in a pan over low heat until the butter side is golden brown. (Not on toast.) Layer meat on the bottom half of each roll and top with the other half. Pour into individual bowls dive. Serve dip with sandwiches, fresh fruit salads or mixed.